Excerpt from First Lessons in Cooking: A Text Book for Elemantary Schools
Reasons For Cooking Food
Food is cooked (1) to make it more attractive; (2) to develop flavor; (3) to make it more palatable; (4) to make it more easily digested; (5) to kill germs.
Methods Of Cooking
Boiling - Cooking in boiling water.
Baking - Cooking in oven by heated air and radiation.
Broiling - Cooking before or over glowing coals or under gas.
Pan Broiling - Cooking on very hot griddle with only sufficient fat to prevent sticking.
Stewing - Cooking in water at temperature 160 to 180 F.
Dry Steaming - Cooking in a double boiler.
Steaming - Cooking in contact with steam.
Frying - Cooking by immersion in deep fat.
Sauteing - Cooking in small quantity of fat - often called frying.
Braising - Combination of stewing and baking.
Fricaseeing - Combination of sauteing and stewing.
Application Of Heat In Cooking
Success in cooking depends largely upon the regulation of the heat which is applied. No two stoves work exactly alike and it is necessary, therefore, to learn to regulate the one which is to be used. The parts of different stoves are practically the same and the principles of fire building the same.
Coal And Wood Ranges
The Parts of a Range
1. Fire box, in which the fire is built.
2. Grate, which is at the bottom of the fire box. This is often reversible so that either coal or wood may be used. The ashes pass through the grate into the ash pan.
3. Ash pan, which is below the fire box.
4. Dampers. These control the supply of air to the fire box, the passage of heated air up the chimney and the circulation of hot air around the oven.
5. Ovens for baking and for keeping food warm.
6. Top with removable covers.
7. Stovepipe to make a draft and to carry off the smoke.
Building the Fire
1. Remove the covers over the fire box.
2. Remove the ashes from the fire box.
3. Place crumpled pieces of paper and shavings in the fire box and place on top of them several pieces of pine or corncobs and then a few small sticks of wood, and, if it is to be a coal fire, a small shovelful of coal.
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